Lemon Rice Pilaf
Ingredients
-
2
tablespoons
olive oil or clarified butter
-
1
cup
onion, minced (about ½ medium)
-
1
cup
white rice, long-grain, jasmine, or basmati
-
1
clove
garlic, minced
-
1
teaspoon
lemon zest
-
1
tablespoon
lemon juice
-
1
cup
chicken broth or vegetable broth
-
1
leaf
bay leaf
-
½
teaspoon
salt
Instructions
- Heat olive oil or clarified butter in a medium saucepan over medium heat until shimmering.
- Add the minced onion and cook until softened and translucent, about 5 minutes.
- Stir in the rice and cook, stirring frequently, until the rice is lightly browned, about 7 to 10 minutes.
- Add the minced garlic and lemon zest, cooking until fragrant, about 30 seconds.
- Pour in the lemon juice, broth, bay leaf, and salt, then bring to a boil.
- Cover, reduce heat, and cook until the rice is tender and all the liquid has been absorbed, about 15 to 17 minutes.
- Remove the bay leaf and fluff the rice with a fork.
Nutrition Facts (estimated)
Servings
4
Calories
256
Total fat
8g
Total carbohydrates
42g
Total protein
4g
Sodium
510mg
Cholesterol
19mg
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